Make this healthier chicken and leek pie, then check out our classic chicken and leek pie, leftover roast chicken pie, spring chicken pie and more pie recipes.


  • spray olive oil
  • 2 leeks, finely sliced
  • 2 cloves garlic, crushed
  • 2 skinless chicken breasts, cubed
  • 1 tbsp flour
  • 100ml half-fat crème fraîche
  • 150ml chicken stock
  • 70g ciabatta, torn into pieces
  • a small bunch flat-leaf parsley, chopped
  • cooked green beans, to serve


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Heat a spray of olive oil in a frying pan, add the sliced leeks and fry for 5 minutes until softened. Add the garlic for a minute, then add the chicken. Fry for another 5 minutes, then stir in the flour. Stir in the crème fraîche and the stock, season and bring to a simmer. Cook for a few minutes until the sauce thickens. Blitz the ciabatta in a small blender so you get large breadcrumbs. Stir the parsley into the filling and spoon into 4 individual pie dishes, scatter over the breadcrumbs and bake for 20-25 minutes until the tops are golden and crisp. Serve with green beans.


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